troubleshooting on my white bread recipe, pls help!
Hi everybody this is my first post and hopefully not my last.
I have an issue with my loaf. It's seems everything is going well until I put it in the oven. Somethimes but to offen my loaf deform and rise to much on one side like a hump.
I don't know what it is. At first I thought it was because I leave the unión on the upper side not on the ground of the oven but that was not the issue.
Also I was guessing if the cut on the loaf was to big or something but also that is not the issue (as I leave some loaf with no cuts just the banneton marks)
I am using the follwing receipe
- 1000 gramos of artisan flour /supposed to be the best flour for this recipe is a strong floyr with just one additive (I promise to put it in an hour)
- 700ml of water
- 20 grams of salt
- 2 grams of fresh yeast
Procedure
- Mix all the dry ingredients, the add water mis everything until I have some smooth touch.
- Leave it resting for 20 minutes.
- Fold the first time form the four side of the dough
- Leave rest for 20 more
- Fold the second time (same)
- Leave it rest for 20 more
- Fold the third time
- Leave it rest for 20 minutes
- Fold the fouth time and leave it rest for 12 hour in a cambro with a top (during the night form 7:00pm to 7:00am)
Note: I am in El salvador a very hot and tropical country. Thi time of the year is dry and normally the hottest but at night I thing nroom temperature at my kitchen is not more the 25ºC
At 7:00am I put the dough out of the cambro with some flour and cut it in two, fold each part and shape it and put to rest an hour in my banneton.
At 8:15am I introduce it on the oven previously heat it at 230ºC-235ºC with a pan inside of it introduce it the two loaf and put some water on the pan to create steam and leave it there ofr 10 minutes after that I bring my oven down to 200-210ºC and put a little bit more water on the pan and leave it for 30 minutes.
And that´s it somethimes I have this beatiful loaf in the pictures
and somethimes I have some ugly humped loaf (I will post it later)
Thanks for all your help
I would like to see a picture of the bump loaf cut right through the bump. I suspect the dough may be underfermented before it is divided and shaped. I don't understand the need to fold the dough so many times.
When you cut the dough to divide, how does the dough look inside? How does it feel? Do you see any gas bubbles?
Hi
Thanks for your reply. The recipe is one on the Book, How to make bread form emmanuel hadjiandreou. I attched a Picture of the bread already bake it. Promise tomorrow I will send a picture of the dough before baking
overnight? It should double in volume. Wait until it doubles to divide. 2g is a small amount of fresh yeast for 1kg below 25°C. It may need more time. When temps are warmer fermentation will go faster.
Maybe too much steam in the oven? Try no steam or only in first 5-10 minutes.
White bottom of loaf means too much heat above the loaf while baking. See if you can get more heat under the loaf during the bake.
When raising loaves cover with a damp cloth so bread "skin" does not dry out. Wet a towel and wring out water, then cover shaped loaves. This will also keep them cool when temperatures rise. If towel sticks to dough, brush lightly with oil first (or sprinkle dough with seeds or crumbs) then cover with damp cloth.
Hi thanks again.
I use dry active yeast. My oven have only heat below and it have also two stone shelf.
what I discover is that sometimes we are not puting all the water in it. So the dough was to dray, maybe is thay.
I am trying to improve on this. Thanks for all your comments